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| 4 x ca. 30 g | Medium shrimp, peeled |
| 2 gross | Red Bell peppers |
| 1/4 Tasse | Corn kernels, cooked |
| 2 Esslöffel | Scallions, white only, minced |
| 1 Tasse | Vegetable broth |
| 2 gross | eggs beaten |
| 1 1/2 Teelöffel | soy sauce |
| 1 1/2 Teelöffel | sherry dry |
| 1 Prise | salt |
| 3 Esslöffel | Basil leaves, julienned |
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Preheat oven to 425#161#F.
Cook shrimp in boiling water for 30 seconds. Cut into 1/3-inch pieces.
Cut tops off peppers, reserve, and take out seeds. Into each pepper evenly divide shrimp, corn and minced scallion.
In a medium bowl, add broth to beaten eggs and mix well. Add soy sauce, sherry and salt. Beat gently with a whisk.
Fill each pepper with egg mixture and top with equal amounts of basil. Cover with pepper tops.
Put peppers in deep baking dish and add 1 inch of water. Bake for 35 minutes. Texture will be firm but a little soupy. Serve with chopsticks and a spoon.
the custard.
Per serving: 256 Calories; 8g Fat (27% calories from fat); 22g Protein; 25g Carbohydrate; 268mg Cholesterol; 1308mg Sodium
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